This pumpkin pie features a delicious blend of pumpkin purée, spices, and coconut sugar, all baked in a gluten-free pie crust. It's deliciously served with creamy whipped topping.
1: Preheat oven to 350°F.
2: In a large bowl, whisk together the pumpkin purée, milk, and eggs.
3: Stir in the spices and coconut sugar.
4: Pour the batter into the pie crust and bake for 50 minutes.
5: Once cooled, cut into slices and enjoy with truwhip whipped topping.
